Me? If the recipe calls for too many complicated ingredients that I won't use ever again ... forget it. It's not practical. There needs to be a cooking show geared toward working professionals, likely recent college graduates whose main meals centered around frozen meals, Ramen noodles and anything else that can be cooked in the microwave.
It also doesn't help that in the grocery aisles, there seems to be something new that's instant. A box of something has all the ingredients you need and all you have to do is add some sort of meat. Mix it all together, cook it and in less than 15 minutes, your meal is complete and probably plenty to spare for leftovers.
When it comes to Chinese food what else is better than take out? But last night I made fried rice — just add chicken. (Thanks to Melissa for introducing me to it.) It's from the La Choy line, and the $3.99 box comes with a seasoning packet, chicken stock with peas and carrots and long grain rice.
The recipe basically calls for cooking a pound of chicken and then adding the ingredients; let it cook for 15 or so minutes. It also says to add 1 1/4 cup of water but that, I skipped. I thought the broth was more than enough and adding water would make it even more watery, which is kind of how it turned out. Even though most of the broth got absorbed by the time it was done cooking, you didn't really get individual pieces of rice — it was more clumpy. That didn't make it bad or anything because the seasoning was awesome, if not even a little overpowering. If any of you have made this with the added water, please let me know how it turns out.
After letting it cook for awhile, I added two eggs for some added protein. I snapped a pic with my phone of the finished product but the photo makes it pretty unappetizing.
Unfortunately it definitely didn't look like this:
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